Banana Cream Cheese Muffins

4.66 from 20 votes

These Banana Cream Cheese Muffins are soft, moist, and packed with banana flavor and a sweet cream cheese filling in the center.

Prep Time10

Cook Time18

Total Time28

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 235kcal

Preheat the oven to 350°F and line a muffin pan with liners or lightly grease.
In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt.
In a separate bowl, combine the mashed bananas, granulated sugar, brown sugar, egg, vegetable oil, and vanilla.
Add the banana mixture to the dry ingredients and gently fold together until just combined. Do not overmix.
Divide the muffin batter evenly between the prepared muffin cups, filling each about ⅔ full.
In a small bowl, mix the softened cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
Spoon a small amount of the cream cheese filling into the center of each muffin, dividing it evenly between the muffin cups.
Bake for 18-20 minutes, or until a toothpick inserted into the muffin portion comes out clean.
Remove from the oven and allow the muffins to cool slightly before serving.

Use very ripe, brown-spotted bananas for the best banana flavor and natural sweetness.
Avoid overmixing the batter, which can result in dense muffins.
Make sure the cream cheese is softened so the filling mixes together smoothly.
Because of the cream cheese filling, store leftover muffins in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap completely cooled muffins individually and freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.